Vegetable soup with chicken meatballs
10 servings
40 minutes
Vegetable soup with chicken meatballs is a light yet nutritious dish of Russian cuisine that combines tender meatballs with aromatic vegetables. Its roots trace back to traditional village recipes where simple ingredients were transformed into hearty meals for the whole family. The broth, rich in chicken and vegetable flavors, creates a cozy atmosphere for a home-cooked lunch. The meatballs add softness and richness, while cabbage, carrots, and peppers provide fresh, sweet notes. This soup is perfect for a light dinner or lunch and can be served with herbs and fresh bread. With its healthy ingredients and delicate taste, it suits both children and adults, offering comfort and warmth in every spoonful.
1
Mix the minced meat, egg, salt, ground pepper, grated onion, and flour. A dense mass for shaping meatballs should result.
- Ground chicken: 400 g
- Chicken egg: 2 pieces
- Onion: 1 piece
- Wheat flour: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Drop the meatballs into salted boiling water or chicken broth. Cook them for 5 minutes.
- Chicken broth: 3 l
- Ground chicken: 400 g
3
Next, add diced potatoes, carrots, and bell peppers to the broth. Boil for 10 minutes.
- Potato: 4 pieces
- Carrot: 2 pieces
- Bell pepper: 1 piece
4
Add two types of cabbage and peas to the almost ready vegetables. Cook until done. About 20 minutes.
- Cauliflower: 250 g
- Broccoli: 250 g
- Green peas: 2 g
5
Add greens 5 minutes before it's ready.
- Dill: 1 bunch
- Parsley: 1 bunch
- Spring onion: 1 bunch
